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Hi from New York!

post #1 of 3
Thread Starter 

Hello everyone!

 

I'm currently a high school student/interning at JG in nyc, and I am very interested in pastry arts and want to become a pastry chef/chocolatier~ I'm planning on going to culinary school next year when I graduate high school, so I'm very excited about that! I hope you guys give me a lot of helpful tips and advice coming from all the experience most of you guys have in this field, in fact I also hope that I can also give you guys many many helpful advice... :)

post #2 of 3

Hello Pastrylove96! Welcome to Chef Talk. It sounds as if you're one of the lucky students who knows what s/he wants to do and has mapped out a path to get there. I'm not sure what JG is, but I hope it's giving you some needed experience. (Our members are from all over the world, so it's helpful to be a bit more descriptive about such things. :))

 

I see you've already found our forum about Culinary Schools. Great! Be sure to use the search tool to do some reading of earlier threads which may have some helpful answers others have already sought. Check the date of the last post if you decide to jump into the discussion, though, as some of the threads may have ended a while back. You may want to start a new thread if the discussion is kind of old.

 

Chef Talk is a great place for learning, but you'll find your knowledge will be respected here, too. If you've been cooking at home or have some experience and perspectives, a thoughtful contribution to a discussion will be respected here no matter if you're 18 or 80, a seasoned professional or a home cook (as I am). Our members are from every continent (sometimes even Antarctica), even people who cook at sea (I just welcomed someone who cooks on a boat). Keep your eyes open here and you never know what you'll find!

 

Good luck to you in your quest. As a retired teacher I can't resist saying, have a great school year!

Best regards,

Mezzaluna

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Moderator Emerita, Welcome Forum
***It is better to ask forgiveness than beg permission.***
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post #3 of 3

Welcome it is great to have you. Please read through some of the threads in our culinary school section (it is not for everyone). 

Thanks,

Nicko 
ChefTalk.com Founder
All About Braising: The Art of Uncomplicated Cooking
All About Braising: The Art of Uncomplicated Cooking
Bacon (I made)
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Thanks,

Nicko 
ChefTalk.com Founder
All About Braising: The Art of Uncomplicated Cooking
All About Braising: The Art of Uncomplicated Cooking
Bacon (I made)
(26 photos)
Reply
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